Senior Sous Chef — Lead Kitchen Ops & Menu Innovation

Advanced Hospitality Systems; Woburn (MA); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Dental Insurance

Health Insurance

Paid time off

Employee discount

Job summary

Advanced Hospitality Systems is seeking a hands-on Sous Chef to lead culinary operations in a fast-paced environment. You will oversee food preparation, maintain quality standards, and mentor junior staff while coordinating with the Kitchen Manager for daily responsibilities.

Ideal candidates have a Culinary background, ServeSafe certification, and at least 1 year in a leadership role in a full-service restaurant. The role requires in-person work, with day, evening and weekend availability.

Qualifications

• Technical: Thorough knowledge of Food Safety systems and procedures.
• Language: English; Basic Spanish (preferred).
• Experience: High school or GED; Formal culinary training (preferred); Minimum 1 year in a leadership role in a full-service restaurant kitchen.

Responsibilities

• Collaborate with Kitchen Manager to oversee all kitchen and culinary activities including food preparation, cooking and plating.
• Oversee and participate in the preparation of ingredients, sauces, and other components for various dishes across the menu.
• Assist with development of new and innovative, quality food items to meet market and guest expectations.
• Oversee food preparation and production for catering packages.
• Collaborate with the culinary team to cater for special events and private functions, ensuring a seamless dining experience for guests.
• Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, use of kitchen equipment, and utensil sanitation and safety issues.

Skills

Food safety systems

Knife skills

English

Basic Spanish

Education

High school or GED

Culinary training

Leadership experience in a full-service restaurant

Job description

Advanced Hospitality Systems is seeking a hands-on Sous Chef to lead culinary operations in a fast-paced environment. You will oversee food preparation, maintain quality standards, and mentor junior staff while coordinating with the Kitchen Manager for daily responsibilities.

Ideal candidates have a Culinary background, ServeSafe certification, and at least 1 year in a leadership role in a full-service restaurant. The role requires in-person work, with day, evening and weekend availability.